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India Gems of Araku N2

Cupping notes

Peach, Apricot, Jammy, hazlenut.

Description

Coffee was introduced to Araku in the early 1900’s from neighbouring Pamuleru Valley, and in 2007, Small and Marginal Tribal Farmers Mutually Aided Cooperative Society (SAMTFMACS), a coffee farmer cooperative formed with assistance from The Naandi Foundation, was formed to push the coffee production there even further. It operates across seven mandals in the area – Araku, Hukumpeta, Dumbriguda, Anathagiri, Paderu, Pedhabaylu and Munchinpet – where the farmers have decentralised small and scattered plots. They are subsistence farmers, balancing cash crops such as pepper, turmeric, and ginger with coffee production. This lot comes from contributions of 660 farmers.

A state-of-the-art Coffee Processing Unit was set up in Araku, fully equipped with latest machinery such as coffee pulpers. Naandi, in association with Araku Originals Private Limited (AOPL), a connected for-profit social enterprise, is also the first in the country to receive global accreditation as a Speciality Coffee Association (SCA) Premier Training Campus offering courses on green coffee, barista skills, brewing, and roasting, along with authorized SCA trainers.

An area that previously used slash and burn deforestation techniques had reduced the land to semi wasteland and with no traditional knowledge of how to grow coffee; production was low and of poor quality. By providing technical support and training in all areas needed for a small farmer, the cooperative has managed to significantly increase the quality and quantity of coffee grown, to what can recognisably be seen as Indian speciality coffee.

This coffee forms one of the ‘main’ lots offered. Coffee is chosen when the cherry is deep crimson red from a small group of farmers contributing to the mandal. Skipping the fermentation step, the harvest is dried on a mixture of raised beds and solar mechanical facilities. Cherries are covered at night with fine cloth to protect from any additional moisture.

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Origin
Producer
Process
Natural
Altitude
907 - 1360m
Harvest
December - February
Species
SCA score
87
Varietal
Certification

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